Chicken Tortilla Soup IV

Chicken Tortilla Soup IV

110

"Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips."
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Ingredients

servings 257 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 968 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
  2. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
  3. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.

Reviews

110
  1. 138 Ratings

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Most helpful positive review

This recipe was so quick and easy but didn't taste like it. It was just like the soup that is served at a local Mexican restaurant that my husband and I frequent. I was so fond of that soup that...

Most helpful critical review

This was okay, in my opinion. Instead of frying the tortilla strips, I buy plain tortilla chips and throw them in. I had to add more chili powder and omitted the corn (personal preference). It w...

This recipe was so quick and easy but didn't taste like it. It was just like the soup that is served at a local Mexican restaurant that my husband and I frequent. I was so fond of that soup that...

This was extremely easy and excellent. I scaled it to make 20 servings for a party and it was great. I used less cilantro and topped with mexican cheese. I also used store bought tortillas fo...

This is a very easy recipe to make and very very flavorful. I highly recommend it to Tortilla soup lovers. To save time, use regular tortilla chips. As good and much quicker.

This recipe got rave reviews. I altered it a bit, by using leftover whole chicken, omitting the salsa, and topping it with avocado and Jack cheese. Yummy. This ones a keeper.

This was okay, in my opinion. Instead of frying the tortilla strips, I buy plain tortilla chips and throw them in. I had to add more chili powder and omitted the corn (personal preference). It w...

This was hearty and satisfying. I just had to add a bit more seasoning for my taste because I like things with a lot of zip. Overall, I enjoyed it very much and will definitely make it again.

Great recipe. Doesn't take long to cook. I use store-bought tortillas so that makes one less step. I used 1/2 the fresh cilantro, 1/2 the salsa amount the recipe calls for, and more chili powder...

This is a tasty and quick recipe! It's great with some shredded mexican cheese sprinkled on top.

I loved this soup. Im always looking for new healthy and tasty recipes. I had given leftovers to my dad, he took it to work for lunch and let his coworkers try it and they loved it. They now ...